Champagne Custard Doughnuts
Pillowy soft yeast doughnuts, filled with silky champagne custard, and coated in sparkling sugar.
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Equipment
- Large Stock Pot
- Slotted Spoon or Kitchen Spider
- 2 1/2 inch Round Cutter
Ingredients
Doughnuts
- 1 pkg active dry yeast
- ⅔ cup whole milk, warmed to between 110-115 degrees Fahrenheit
- ¼ cup granulated sugar
- 3 ½ cups bread flour or all-purpose flour, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp freshly grated nutmeg
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened to room temperature
- vegetable oil, for frying
- ⅔ cup granulated sugar, for coating the doughnuts
Custard
- 1 cup champagne
- 1 ½ cups whole milk
- ½ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 egg yolks
- 2 tbsp corn starch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
Doughnuts
- In the bowl of your stand mixer, combine the yeast, milk and 1 tablespoon granulated sugar; let stand for 5 minutes until foamy.
- Add the remainder of the 1/4 cup sugar, 3 cups flour, salt, nutmeg, eggs and butter.
- Use the dough hook to mix until combined, then knead for about 5 minutes, gradually adding the remaining 1/2 cup flour.
- The dough should be soft and pull away from the sides of the bowl. Place the dough in a greased bowl and set in a warm place to rise until doubled in size, about an hour.
- On a floured surface, gently roll the risen dough out to 1/2 inch thick. Cut into doughnuts with a 2 1/2 inch round cutter. Place the doughnuts two inches apart on a parchment-lined baking sheet, cover loosely and set in a warm place to rise a second time until puffed like little pillows.
- Fill a large, flat-bottomed saucepan with 3 inches of oil. Heat the oil to 365F.
- Working with a few at a time to maintain steady oil temperature, fry the doughnuts for 1 minute on each side, until golden brown.
- Transfer to a wire rack to drain. Let cool for 5 minutes, then generously coat in sugar.
- Poke a hole in the side of each doughnut, fill a piping bag with the chilled custard and fill each doughnut with custard.
Custard
- You should make the custard one day in advance, so it's chilled and ready for filling your doughnuts.
- Pour the champagne into a saucepan. Over medium high heat, reduce the champagne to 1/4 cup.
- Whisk in the milk, sugar, and salt. Whisk in the egg yolks, then the corn starch. Cook over medium low heat, whisking constantly, until thickened.
- Remove from the heat and whisk in the butter and vanilla until smooth. Cover with plastic and refrigerate until well chilled.
Notes
Homemade doughnuts are best eaten the same day they're made.
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